This delicious, healthy and easy to make Roasted Butternut Squash and Pear Soup is silky and creamy without the addition of any cream.Jump to Recipe Print Recipe
This simple autumn recipe for a brightly colored Roasted Butternut Squash and Pear Soup makes a great starter for your Thanksgiving dinner party and leftovers are great for lunch or a light dinner.
The sweet and savoury flavours in this soup make it incredibly tasty. If gluten is a concern, you'll be happy to know this soup is naturally gluten-free.
How to Make it
Here's an overview of the ingredients and instructions for making this soup. Please see the recipe card at the end of this post for the full recipe.
- Olive oil and butter
- Small butternut squash
- Jalapeño pepper
- Ground ginger, ground nutmeg, ground coriander
- Salt and freshly ground pepper
- Chicken or vegetable broth. If you enjoy coconut milk in your soups, you can substitute a cup of stock for coconut milk.
- Fresh thyme
If you love butternut squash and want to make two recipes out of your roasted squash, you can also make this delicious Butternut Squash Dip with it. Just make sure to pick a larger squash when you do your shopping.
To make this soup, I start by roasting the butternut squash. Not only does this eliminate the need to peel and dice the squash, and it also brings out its sweet flavour. You can do this step ahead of time if you need to speed up the process.
To roast the butternut squash, simply cut the squash in half lengthwise. Remove the seeds and stringy flesh and rub the flesh with olive oil.
Place the squash cut side up and bake in the oven until the squash can easily be pierced with the tip of your knife. Let it cool and scoop the flesh out.
Prepare the remainder of the vegetables by washing and chopping them. Sautée the aromatics until they begin to soften and then add the herbs and spices.
Add the roasted squash and fresh pear to the soup pot and top with chicken stock or vegetable broth for a vegetarian soup. Let the soup simmer for about 20 minutes.
How to Serve
I like to serve this soup puréed. But you can choose to leave it chunky or only purée part of it. Leaving chunks in there will create a creamy and textured soup. It's really all up to you.
Serve this soup as a starter or side dish. It's perfect for serving along side this Easy Roast Turkey. You can also serve it as a light dinner with warm crusty bread or with this autumnal Spinach Apple Cranberry Salad for a more filling meal.
How to Store
Store leftover soup in an airtight container in the refrigerator for up to 4 to 5 days. This soup tends to thicken quite a bit once refrigerated, but you can easily thin it down by adding more chicken broth or water when you reheat it.
More Autumnal Recipes
- Maple Spiced Walnuts
- Roasted Beet and Orange Salad with Citrus Vinaigrette
- Roasted Sweet Potato Salad with Citrus Tahini Dressing
- Spiced Apple Galettes
- Pumpkin Chocolate Swirl Bundt Cake
Roasted Butternut Squash and Pear Soup
- 1 tbsp. olive oil plus 1 tsp. for roasting squash
- 1 tbsp. butter
- 1 (about 2.5 .lbs with skin on) small butternut squash
- 1 medium onion chopped
- 2 cloves small garlic minced
- 1 carrot
- 1 celery
- ½ jalapeno pepper seeded and finely chopped (you can use more if you like it hot)
- 1 pear I used Bartlett
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
- ½ tsp. ground coriander
- ½ tsp. sea salt
- ½ tsp. freshly ground pepper more to taste
- 7-8 cups chicken or vegetable broth
- 2 sprigs of fresh thyme
- Preheat the oven to 425ºF.
- Wash the butternut squash and cut in half lengthwise. Using a spoon remove the seeds and stringy flesh from each half and rub the flesh with olive oil.
- Place the squash cut side up and bake in the oven for approximately 45 minutes or until the flesh of the squash can easily be pierced with the tip of your knife.
- Remove the squash from the oven and let cool for a few minutes. Scoop the flesh out of each half and reserve.
- While the squash is roasting, wash and chop all vegetables and pear.
- Heat the oil and the butter together in a large saucepan over medium heat.
- Add the onions, garlic, jalapeno, celery and carrot and cook stirring a few times until they soften, about a couple of minutes.
- Add the fresh thyme, ginger, coriander, nutmeg, salt and pepper.
- Add the flesh of the roasted butternut squash and the pear and stir.
- Add the chicken (or vegetable) broth and let the soup come to a boil. Lower the heat to medium and let the soup simmer for about 20-25 minutes.
- Remove the little branch part of the sprigs of thyme and using an immersion blender, purée the soup. If you don’t have an immersion blender you can also transfer the soup in batches to a blender or food processor and purée until smooth. Pour the soup back into the pot and if desired you can adjust the consistency of the soup with more broth or water.